This is a deeper, richer version than the old-style tart yet somehow it manages to be less cloyingly sweet. If you hate making pastry there is no shame in lining the tin with a ready-made pastry sheet. I prefer a plain shortcrust to a rich sweet pastry as it balances out the sweetness of the filling. Serve warm with custard, ice cream or clotted cream.
- For the pastry
- 225g plain flour plus extra for rolling
- 120g cold butter, cut into small pieces
- 1 large egg yolk
- For the filling
- 1 egg plus 1 egg yolk
- 75ml whipping cream
- 150g brioche crumbs, from a loaf, crusts removed
- 550ml golden syrup
- For the pastry, place the flour and butter in a food processor and process for a few seconds until the mixture resembles coarse sand. Add the egg yolk and 1 tablespoon ice-cold water. Process until the mixture just comes together to form a dough. Tip out on to a lightly floured surface and knead gently to form a smooth ball. Wrap the pastry in cling film, flatten out slightly with the palm of your hand and refrigerate for 15 minutes.
- Lay a large sheet of non-stick baking parchment on the work surface and dust with flour. Unwrap the pastry and place in the centre of the parchment. Dust with flour then place a second large sheet of parchment over. Roll out the pastry to a circle large enough to line the base and sides of a 24cm loose-bottomed tart tin. Lay the pastry in the tin leaving the edges rough-you can trim them later. Prick the base of the pastry a few times with a fork. Chill for about 1 hour.
- Heat the oven to 170˚c, fan oven 150˚c, mark 3. Bake the pastry blind (lay a large sheet of slightly scrunched-up parchment on top of the pastry and fill with ceramic baking beans) for about 55 minutes, until the sides are turning golden brown. Carefully lift out the parchment and baking beans and return the tart to the oven for a further 8-10 minutes until the base feels hard.
- For the filling, beat together the egg, egg yolk and cream. Stir in the brioche crumbs. Gently heat the golden syrup but don’t let it boil. Cool slightly then stir the syrup into the crumb mixture. Pour into the pastry case and bake in the oven for 35-40 minutes until the centre is just firm and the surface is turning golden brown. Leave for 10 minutes at room temperature and trim the edges if necessary. Cut into slices and serve with custard, clotted cream or ice cream.